Methi Paneer is a beloved vegetarian Indian dish that’s a favourite in many households. This delicious curry combines fresh fenugreek (methi) leaves with cubes of paneer (Indian cottage cheese) cooked in a fragrant blend of spices and onions. It’s a simple yet flavour-packed dish that’s sure to tantalize your taste buds.
About the Recipe
If you love Indian vegetarian cuisine, this Methi Paneer recipe is a must-try. It’s a dish that beautifully combines the slightly bitter taste of fenugreek with the creamy texture of paneer, all enveloped in a heavenly masala gravy. Trust me, one bite and you’ll be hooked.
Why You’ll Love This Recipe
Methi Paneer is a dish that truly showcases the depth and complexity of Indian flavors. The combination of fresh fenugreek leaves, paneer, and a blend of aromatic spices creates a symphony of tastes that will have you coming back for more. Plus, it’s a vegetarian delight that’s incredibly satisfying and packed with plant-based goodness.
Cooking Tips
For best results, be sure to use fresh fenugreek leaves (methi) instead of the dried variety. This will give you that vibrant, slightly bitter flavor that perfectly complements the paneer. Also, don’t skimp on the spices – they’re what really make this dish shine.
Serving and Storing Suggestions
Methi Paneer is best served hot, straight off the stove, with some fresh naan or basmati rice on the side. It’s a hearty dish that can easily serve 4-6 people. Any leftovers can be stored in an airtight container in the fridge for up to 3 days. Total prep time is around 45 minutes.
Similar Recipes
- Palak Paneer (Spinach and Paneer Curry)
- Matar Paneer (Peas and Paneer Curry)
- Chana Masala (Spiced Chickpea Curry)
- Dal Makhani (Buttery Lentil Curry)
Nutrient Benefits
Not only is Methi Paneer delicious, but it also packs a nutritional punch. Fenugreek leaves are rich in vitamins, minerals, and antioxidants, while paneer provides a good source of protein. The addition of spices like turmeric and chili powder also offers anti-inflammatory benefits.
Methi Paneer
Ingredients
- 250 gms Paneer
- 500 gms Fenugreek Leaves (Methi)
- 1 Onion (finely chopped)
- 2 cups Water
- 1/4 cup Oil
- 1 tsp Turmeric Powder
- 1 tsp Chilli Powder
- 1 tsp Pepper Powder
- 1 tsp Garam Masala
- 2 tbsp Cream
- Salt as per taste
Instructions
- Cut and wash the fenugreek leaves.
- Apply salt and keep aside for 30 minutes.
- Squeeze out the water out of fenugreek leaves and wash again.
- Boil in 2 cups water for 5 minutes.
- Drain off the water and squeeze the fenugreek leaves to remove all traces of water.
- Heat the oil in a pan.
- Fry the onion, add the fenugreek leaves and saute for 5 minutes.
- Add the paneer cubes and the dry spices.
- Cook for 5 minutes.
- Add the cream and remove from flame.
- Serve hot.
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Frequently Asked Questions
Can I use frozen fenugreek leaves?
While fresh fenugreek leaves are ideal, you can use frozen ones if that’s what’s available. Just be sure to thaw and drain them well before using.
Is this dish spicy?
The level of spice can be adjusted to your liking. The recipe calls for a moderate amount of chili powder, but you can add more or less depending on your heat preference.
Can I make this dish vegan?
Surely. merely substitute the paneer with extra-firm tofu or your favorite vegan cheese alternative.
How do I store fresh fenugreek leaves?
Fresh fenugreek leaves should be wrapped in a damp paper towel and stored in an airtight container or bag in the refrigerator. They’ll stay fresh for 3-4 days.
Can I make this dish ahead of time?
While Methi Paneer is best enjoyed fresh, you can surely make it a day ahead and reheat it gently on the stovetop, adding a splash of water or milk to loosen up the gravy if needed.
